Fermentation can take 24 to 72 hrs to show visible signs.

[kellynm]

I just pitched my yeast yesterday in my first batch in 10 years... she's a bubblin' away as we speak... current temp... 65 F.... fyi

 

[petey_c]

Brewed an AHS Stormcastle Brown this Sat. At the 65 hour mark, no visible signs of fermentation. I'm not worried, I pitched a pack of Safale05. I'll have to wait until I get home from work/estimate to re-check. Not that I'm really expecting to see some life. I guess I just have to start the 72 hr. clock over again. I'd really like to have a platform that raises my fermentation vessel up into a thunderstorm like in Frankenstein...

 

[petey_c]

Well, checked my brew and it was finally bubbling away after 17 hours. I relaxed, didn't worry and had a home brew (or two...).

 

[Countrysquire]

Great thread. Have made 5 batches so far with dry yeast and usually see good signs of fermentation within 12 - 18 hours. Last week, I brewed the AHS Shiner Bock clone and pitched the White Labs wet yeast. No signs of activity after 36 hours, so I visited the forum and read this thread. After a little more patience, a little swirling of the carboy, and a few homebrews, it was showing good airlock activity at the 48 hour mark, just as so many here said would happen. One thing that I was not aware of, being a newbie, was the need for making a starter. So, I prepped a starter with more of the White Labs yeast a few days ago in preparation for a batch of a 1554 clone. Brewed last night, pitched the sarter in around 10:00 PM. Checking before I left for work this morning at 5:30, I found about an inch of foam on top and the airlock going crazy. The difference made by the starter was really amazing. I appreciate the advice that I receive here.

 

[WCD]

Great thread. This topic is exactly how I found HBT. My first brew was dunkelweison using Wyeast Wheat yeast 3068 which took about 36 hours to show signs after a little shake. It was very active after that. Just racked it tonight. Thanks for all the great posts. They kept this newbie in check.

 

[Mongrel]

I've been fortunate, and my first couple batches have taken off within 18 hours, even though they've been pitched with Wyeast smack packs without starters (guess it's good to live close enough to be able to drive to their labs and kick someone in the taco for a bad smack pack). That said, listen to the guys who encourage patience.

I have to give a huge Prost to Patio, the brewmaster, at Three Creeks Brewery. Was chatting with him tonight over a couple pints, and asked him how long fermentation usually takes, and he just said, "I listen to the beer."

I'm still new at this, and as impatient as all of you, but the beer will do it's thing. It's up to us not to **** with it.

 

[ChickenBeer]

Hello,
I looked through the threads and couldn't find anything just right for my question. I just made a batch last night, i've been doing this for a period of time but still novice. everything is always clean and sterilized, I have not used liquid yeast before it was from white labs and they were definitely alive when i put them in the wort. but now about 12 hours later mine doesn't look like it is fermenting. I know from past that it can take days but the white labs label said 5-15 hours so I didn't know if im just being a "worry wort" or if this is semi normal. Made another batch simultaneously last night used dry yeast pitched it and it is doing great. ??? help

 

[WCD]

Just wait a little longer. I just did a batch 2 weeks ago. Its took almost 3 days to show signs. Then it went like gang busters.

Hold, Hold Hold! It will start.

 

[ChickenBeer]

It went finally, seemed to go strong for a while there too. I moved it to a place in the house that always stays above 70 degrees seemed to help it get going.

 

[WCD]

Funny. I brewed a batch yesterday and the airlock is already going. I took some extra care in shaking the liquid yeast really well. and I mean really...

 

[Tourney3p0]

I really wish subscription settings were turned off when a thread is moved here.

 

[Neco]

I was going to start a thread asking about fermentation signs, and low-and-behold the first thing I read supplied my answer. Just like my first batch a few months ago, this batch is slow to produce fermentation bubbles. It's been about 48 hours so far. The only problem is I leave for a short vacation Wednesday morning. I've been told I can simply put the fermenting bucket in a refrigerator to stop the action, and take it out and resume fermenting when I get home in four days. Wutchya think?

 

[Mongrel]

I was going to start a thread asking about fermentation signs, and low-and-behold the first thing I read supplied my answer. Just like my first batch a few months ago, this batch is slow to produce fermentation bubbles. It's been about 48 hours so far. The only problem is I leave for a short vacation Wednesday morning. I've been told I can simply put the fermenting bucket in a refrigerator to stop the action, and take it out and resume fermenting when I get home in four days. Wutchya think?

Four days? Go on vacation and drink beer without worrying. Your beer will be happy you left it alone. Go on vacation for several weeks. Your beer will wait for you. It might even be happy that you left it alone.

 

[ChickenBeer]

Yeah, I know that I was the same person worried about fermentation before as well but I have never had great success with putting a batch in the fridge and then trying to give it CPR when i got back in town. I would leave it go.

 

[JBZSTL]

It has been 18 hours since I pitched my yeast and no airlock activity (I know this is not necessarily a sign that there is no fermentation). I opened the lid and found a good amount of krausen indicating some fermentation. Any reason why there is no airlock activity? I checked the lid and it seemed to be tight. It is not the same lid that came with the bucket but it seems tight enough.

Still too early to worry much and I believe things are good due to the fact that there is krausen on top of the wort. Is my thinking correct?

 

[evo]

It has been 18 hours since I pitched my yeast and no airlock activity (I know this is not necessarily a sign that there is no fermentation). I opened the lid and found a good amount of krausen indicating some fermentation. Any reason why there is no airlock activity? I checked the lid and it seemed to be tight. It is not the same lid that came with the bucket but it seems tight enough.

Still too early to worry much and I believe things are good due to the fact that there is krausen on top of the wort. Is my thinking correct?

the lid i have is so tight that it took me a good 15 min to pry it off. if u got krausen i wouldn't worry too much about it.

 

[Neco]

Hi JBZSTL

I'm working on mt second batch, though my first batch did the same thing and turned out really well, (according to my snobby beer friend). I had no action in the airlock for three or so days, then a day or two of bubbles. I bottled after six days and let set four a week before cracking open the first bottle. Second bottle opened after two weeks was right on, (for my limited experience, and , of course my snobby friend!)

 

[jimwright]

I'm on my first batch and I'm 4 days in and there is still little to no airlock activity, but I took a sample out yesterday and checked the gravity and it has definitely gone down so I'm optimistic.

 

[mixedbrewer]

I have freaked out over no airlock activity before... and it turns out that it wasn't seated properly. Oops! And I thought my yeast was bad. Silly me. When using a plastic lid / grommet set-up, always make sure your airlock is working before you walk away. The little black o-ring wears out after a while.

 

[flabyboy]

I have been making wine for about 10 yrs and finally have decided to try making some of my own beer. Actually my wife got me a kit for our anniversary. Aren't I a lucky guy?? So far I have made a Red Ale, which is conditioning in bottles and I just pitched a oktoberfest about 64 hours ago. I have a heated garage and decide that I am going to lager this bad boy. The only problem is its not visibly ferementing at this point. No airlock and no visible bubbles or foam at the top of the wort. I followed the directions on the brewers best kit and stirred the dry yeast directly into the wort at around 55-60 degrees. i aerated it pretty good and put it out in my garage which is holding stready between 54-57 degrees. Should I be getting worried? I have 2 supply stores nearby and one guy told me to bring it inside to warm and get the yeast active, then put it back outside. The other guy said wait another day and then put a belt warmer around it if it hasnt started. The kit says the yeast will work as an ale, but I really want to lager it. Do I just need to be more patient??

Also, what is the process in making a starter, which I now know probably would have reduced this lag time?

 

[Beer_Guy]

At 54-57* any yeast will be slow to start.

But...
If that yeast is intended for Ale temps it may not like the low temps at all. You might want to pick up a colder temp Lager yeast.

 

[flabyboy]

At 54-57* any yeast will be slow to start.

But...
If that yeast is intended for Ale temps it may not like the low temps at all. You might want to pick up a colder temp Lager yeast.

Its actually a lager yeast, but it says in the kit that you can ferment as an ale. directions call for a 53-59 degree temp for fermentation as a lager

 

[Beer_Guy]

Relax and just give it a few days. Lagers are slow starters and slow fermenters.

 

[flabyboy]

Just like to say my lager began fermenting, but it took closer to 96 hrs to show active signs. Maybe should change the title of the thread to 24-96 hrs. LOL. I'm happy and will be more patient in the future. Need to start thinking about doing a starter the next time I do a lager.

 

[BrewBeer4fun]

The German Alt I am just brewed yesterday at 1pm is now bubbling vigorously after approximately 18 hours. Love the liquid yeast the kit suggested.

 

[Gizzmo1337]

Yea i have a Hefeweizen Fermenting right now and its not a bad smell. It smells like Banana Cream Pie & Cloves. And from what i remember its suppose to have that kind of Aroma... Just thought i would get a second Opinion.

 

[Phormula]

I just brewed an extract IPA on 12/21, and during the first 3 days of fermentation the airlock was actively farting away and some nice heady krausen had formed. Now, last night we had a little bit of an cold swing in my basement. It went from 65 to about 59, which is extremely unusual. Anyway, the airlock activity seemed to pretty much come to a halt. I just moved it upstairs into a closet that sits at about 70-72 on average to help bring it back up. And I think a little bit of the vodka I put in the airlock may have gotten into the beer, which I doubt could have made any dramatic changes to the beer.

Is there anything else I should consider doing at this point?

 

[Neco]

I have to ask what the vodka is for.

 

[lotusworker]

Just started my first brew last night and pitched my yeast when it was 78. It was really late and couldn't wait. It is down to 72 degrees now and I hope that it will ferment and taste good.

Any thoughts?

I used a Sarfale US-04 and know that it is a pretty good yeast, but hoping that the higher temp won't affect it.

 

[lotusworker]

I have to ask what the vodka is for.

You can put vodka in your airlock to keep in sanitary.